This recipe is almost like the one I've made for many years with three exceptions: no vanilla in the crust, only two eggs, and baking soda in the custard. I have to say that I really like how this version turned out and will replace my old recipe with this one. I did double it because I have to gift at least half of it to someone else, and I knew my family would be very sad if they didn't get any. I wish I had a kitchen torch so I could have tried the meringue option! (I do not need another kitchen tool!) Thanks, Chef John, for another winner!

Reviewer:

I have made many lemon bars in my time. For some reason this one is the best. The crust is flaky like my English grandma's tarts and pies. The custard filling delicious and slightly tart. I might add a bit more zest next time to make it even more spunky. This one is replacing all my other recipes.

Reviewer:

This is definitely the best lemon bar (square) I have ever tasted! I like to add 1/4 teaspoon baking powder to both the crust and the filling. It will help to get those tall, chewy bars (squares). I love how Chef John gives us those excellent tips, such as beating the filling for 2 minutes, and wetting the knife before cutting the bars. Just follow the recipe exactly, and you will get your prize-winning lemon bars (I mean, lemon SQUARES!). Expect lots of complements!

Reviewer:

My favorite dessert is lemon meringue pie, so when I saw this quick and easy treat that could possibly give me my lemon fix without all the work of a pie, I was all over it! I actually had my 3 and 4 year olds make this all by themselves. (I just scooped the ingredients for them, they poured them in and mixed them and I baked it). These are super yummy and very lemony. You MUST use fresh lemon to get the real lemon flavor.

Reviewer:

This recipe is simple and delicious. The texture is great and the if you want more lemon flavor, all you have to do is add zest. I rarely complete a recipe without modifying it significantly but this time I only added 2-3 drops of almond extract to the eggs and sugar and cut the sugar down by 1/8 of a cup. Thanks Chef John--this is my go to lemon bar recipe!

Reviewer:

Truly an amazing recipe. This was my first time making lemon bars and I wasn't disappointed. The picture here doesn't do it justice and if you follow the video yours will turn out perfect. I will make these again and again!!